Gumbo My Wife Will Eat
Friday, March 13, 2026
Ages ago, I posted a gumbo recipe here, noting both that I'd gotten feedback from Louisianans over the course of creating it and that my wife, who is from New Orleans, does not like it.
Largely because of that last fact, I hadn't made it in at least a decade when my son asked me to come up with a gumbo recipe.
Before I go any further, let me thank my past guinea pigs for their diplomacy and apologize to them for making them guinea pigs in the first place: That might have been an okay soup, but the below is much closer to what one would find in a restaurant and, yes, my wife will eat it.
My thanks to Brandi Skibinski of The Country Cook for her recipe, which not only stands out for its superior flavor, but also for its explanations of some of the steps. I'm posting my slightly altered and stripped-down version below, but anyone making this should at least read through her recipe first, particularly regarding making roux and caramelizing the okra and andouille sausage.
The first time I made this, I made the roux, because I'd never done so. I am not ashamed to say I won't be doing that again, as the 45 minutes of constant whisking was for me more rite of passage as a chef than thing I want to spend my time doing -- on top of causing me to take three hours to make the recipe overall.
My son quipped that this is "good, but not 'three hours good'," after wolfing it down.
My main changes, aside from making the steps very easy to follow, are to substitute powdered roux, to add some chicken, and to provide for using less stock and fewer shrimp when one wants a smaller batch.
If you're not from Louisiana or thereabouts and your local grocer lacks such staples as powdered roux or andouille sausage, you can find them at Creole Foods of Lousiana.
Two Hour Gumbo
Preparation Time is 2 hours, using powdered roux.
Ingredients
butter, 1/2 stick
vegetable oil, 1/3 cup
powdered roux OR flour, 1/2 cup. (See Note 1.)
large onion, 1
green bell pepper, 1
celery, 2 stalks
minced garlic, 1 tbsp
fire roasted tomatoes, 14.5 oz can
seafood stock, 4 OR 6 cups
bay leaves, 2
black pepper, 1 tsp
salt, 1/2 tsp
Tony C's, 1 tbsp
okra, 8 pcs.
andouille or smoked sausage, 14 oz
crab boil, 1/2 tsp
shrimp, 1 OR 2 lbs (peeled, deveined and tails removed)
cooked chicken, 12 oz.
scallions, 2
rice, 1 cup
Directions
1. Mise en place: 2-cup measuring cup, pan for making roux (optional), pot and lid for rice, large pan for sausage and okra, large pot and lid for gumbo, the vegetables, the canned tomatoes and stock, the spices and crab boil, and the rice.
2. Dice vegetables except okra and scallions, and place in medium bowl.
3. Dice scallions and place in small bowl.
4. Place garlic in small bowl.
5. Place spices and salt in small bowl.
6. Chop sausage and place in large pan.
7. Chop okra and place in pan with sausage.
8. Add 2 tbsp oil to sausage pan.
9. Melt together butter and vegetable oil in a pan or gumbo pot over medium-low heat.
10. EITHER make roux per Note 1 and transfer to gumbo pot OR whisk powdered roux into butter-oil mixture in gumbo pot.
11. In parallel with the next 3 steps, turn sausage pan heat to medium and cook for 15 minutes, stirring occasionally. Sausage and okra will partly caramelize.
12. Add chopped vegetables to roux in gumbo pot and cook, stirring occasionally, for 10 minutes.
13. Add garlic to gumbo pot, mix and cook for 2 minutes.
14. Add fire-roasted tomatoes, spices, chicken, and 2 OR 3 cups seafood stock to gumbo pot, stir, and simmer, covered.
15. Add 2 OR 3 cups seafood stock to pan, scraping the bottom and stirring well.
16. Add contents of pan to gumbo pot and combine.
17. In parallel with the next 3 steps, bring gumbo pot to boil, then simmer, covered for 45 minutes, stirring occasionally.
18. Place shrimp and crab boil in sealable container, and shake to coat shrimp.
19. Place shrimp in refrigerator.
20. Prepare rice.
21. Add shrimp to gumbo, stir, and cook 10 minutes.
22. Add scallions and remove bay leaves.
23. Serve over rice.
Notes
1. To make roux: (1) Melt 1/2 stick of butter and 1/4 cup vegetable oil in pan. (2) Add 1/2 cup flour. (3) Whisk continuously over medium/low heat until the mixture turns a milk chocolate color. Note that this will take about 45 minutes.
-- CAV
